Filling
  • 8 Packages (6 ounces each) Driscoll’s Blackberries
  • 1 Cup sugar
  • 1/4 Cup tapioca flour (or cornstarch)
  • 2 Tablespoons lime juice
  • 1/8 Tsp. salt
Topping
  • 3/4 Cup all-purpose flour
  • 2/3 Cup sweetened flaked coconut
  • 2/3 Cup sugar
  • 1/4 Cup finely chopped pecans
  • 1/4 Tsp. baking powder
  • 6 Tablespoons cold unsalted butter, cut into small pieces
  • 1/8 Tsp. salt
  • 1 large egg
Filling
  1. PREHEAT oven to 350°F.

    STIR blackberries, sugar, tapioca flour, lime juice, and salt in a large bowl until blended.

    DIVIDE mixture evenly between 8 (8-ounce) ceramic ramekins.

Topping
  1. MIX flour, coconut, sugar, pecans, baking powder, and salt in the bowl of an electric mixer.

    ADD butter and mix until no large pieces remain.

    ADD egg and mix until fully combined and dough starts to come together.

    ROLL 2 tablespoons of dough into a ball and flatten into a disk about 1/4-inch thick.

    PLACE disk on top of berry mixture in one ramekin.

    REPEAT with remaining dough and ramekins.

    PLACE ramekins on a large rimmed baking sheet.

    BAKE 20 to 30 minutes or until tops are golden brown and filling is bubbling.

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Serving Size:

1 ramekin (242.41g)

Calories 344.19
Total Fat 14.33 g
Saturated Fat 7.77 g
Cholesterol 49.77 mg
Sodium 244.63 mg
Total Carbohydrates 53.09 g
Dietary Fiber 7.27 g
Sugar 33.43 g
Protein 4.19 g